Sweet Treat {Quinoa Muffins}

Good Friday morning lovelies.

I hope you have had a fabulous week so far and are gearing up for a weekend full of play! The sun and spring has finally arrived in Southwestern Ontario - YEAH! We are hosting a couple BBQ's at our home this weekend and I can hardly wait to indulge in some delicious eats with some fabulous company.

Before I get busy in the kitchen, I wanted to share my little quinoa muffin adventure with you. I was batch cooking some quinoa the other day and ended up with more than I needed. So what’s a girl to do when she has an abundance of quinoa, make quinoa muffins! Thanks to good ole’ Google, I typed in “quinoa muffins” and voila, Miss Martha had a recipe inspiration for me.

I prefer to freestyle my cooking but baking is a task that I’m not quite as confident with {as I am sure I have mentioned before}. I tried to beef these babies up with more nutrition by opting to make some healthier substitutions and I am happy to report that they turned out very well.

Warning: These are more dense than your typical “fluffy”, gluten and sugar filled muffin. I used almond flour instead of the all-purpose flour suggested in the recipe so feel free to use the all-purpose suggested in the original recipe or play around with some other gluten free varieties. I adore the heartiness of these and they make for a perfect mid-day pick me up.


  • 1 cup quinoa {dried} or 2 cups cooked
  • ¼ cup coconut oil
  • 2 cups flour {I used almond flour but the recipe calls for all-purpose or sub in another flour of your choice}
  • ¾ cup coconut sugar
  • 1 ½ Tsp. baking powder {aluminum free}
  • 2 Tbsp. chia seeds
  • 1 Tsp. sea salt
  • ½ cup organic raisins
  • ¾ cup whole milk {or dairy alternative such as almond milk}
  • 1 large egg
  • 1 Tsp. pure vanilla extract
  • Pumpkin spice OR cinnamon {optional - to sprinkle on before baking}

You can follow the directions HERE.

These were divine slathered with a bit of butter right out of the oven.

Have an amazing weekend friends!